Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Curry Plant along with all the Curry Plant containing recipes presented on this site, with 0 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Curry Plant recipes added to this site.

These recipes, all contain Curry Plant as a major wild food ingredient.

The Curry Plant, Helichrysum italicum is a flowering plant belonging to the Asteraceae, or daisy, family. It is a hardy plant that originates from the Mediterranean and is frost-resistant. It has a shrubby aspect with silvery leaves and grows to about 60cm high and 1m in diameter. The leaves contains a high proportion of sotolone and it is this that lends them their distinctive curry-like aroma and which gives the plant its name.



The leaves are best used fresh in salads as tend not to impart their curry-like flavour well to other foods. Despite this the curry flavour of the leaves develops if the leaves are bruised and it is possible to use them in a curry if a large bunch of leaves are pulverized with garlic in a pestle and mortar or if they are blended to a paste with garlic, chillies and oil in a blender. An essential oil extracted from the flowers sed as a flavouring to enhance fruit flavours in sweets, ice cream, baked goods, soft drinks and chewing gum and the dried flower heads can also be used to make a herbal tea.